Malolactic fermentation plays an important role in many wines. But how do you know whether you should even take your wine through malolactic and if you do whether you should let the fermentation go all the way just partially? Join Pat Henderson as he teaches you the key points to think about when considering malolactic and what the impacts of those decisions will be on your final wine.
Pat Henderson is the Senior Winemaker at Kenwood Vineyards in the Sonoma Valley. In addition to his work at Kenwood, he is also a winemaking instructor at Santa Rosa Junior College where he has taught since 1991. Pat is a graduate of the Viticulture and Enology program at the University of California at Davis. After graduation he worked in both the Napa and Sonoma Valleys before taking his first position as Head Winemaker at Hedges Cellars in Washington State in 1995. He has also written articles for WineMaker magazine and Practical Winery & Vineyard and has judged numerous wine professional competitions.